Small to mid sized chef’s knife a perfect multi purpose blade and for all work that doesn’t require a big knife and for detail work.
Narrow blades are used either on the edge of the chopping board so the fingers don’t contact the board or anywhere on the board but finishing the cut on or near the tip of the blade often with a slicing action (forward or backward).
This is a hidden tang knife meaning the steel part of the blade which forms the handle (the tang) is a tapered shape that is buried in the wooden handle.
Hidden tang construction has been a part of knife making culture since Adam was in short pants.
Small to mid sized chef’s knife a perfect multi purpose blade and for all work that doesn’t require a big knife and for detail work.
Narrow blades are used either on the edge of the chopping board so the fingers don’t contact the board or anywhere on the board but finishing the cut on or near the tip of the blade often with a slicing action (forward or backward).
This is a hidden tang knife meaning the steel part of the blade which forms the handle (the tang) is a tapered shape that is buried in the wooden handle.
Hidden tang construction has been a part of knife making culture since Adam was in short pants.
The main part of the handle is Kowhai with a Puriri bolster (where the handle meets the blade).
The steel is Nitro V, an American stainless cutlery steel hardened at 62 HRC.
This level of hardness gives the knife very good edge retention but allows it’s edge to be maintained with a Honing Steel.
